Differences Between Hydrated and Dolomite Lime

Most vegetables grow best when the soil pH is between 5.5 and 7.0.

Lime is a common soil amendment because it supplies calcium, an essential plant nutrient, and because it raises the pH of acidic soil. Two of the standard types of lime are hydrated lime and dolomite lime.

Dolomite Lime

The most basic form of lime is a product known as "aglime." This is simply finely ground limestone that is bagged up and sold as a soil amendment. The composition of aglime varies according to the type of rock from which it is manufactured. When ordinary limestone is ground up, the resulting product is known as calcitic aglime because ordinary limestone supplies only calcium. Dolomite is a type of rock that is similar to limestone, but which also contains large quantities of magnesium. Ground up dolomite is known as dolomitic aglime, which supplies both calcium and magnesium.

Hydrated Lime

Both calcitic lime and dolomitic lime can be processed into hydrated lime, also known as slaked lime. Ground limestone is heated in an oven to produce burnt lime. Burnt lime is then mixed with water to produce hydrated lime, which is essentially calcium hydroxide. Hydrated lime is more concentrated than limestone and it neutralizes soil acidity more quickly, but it is also difficult to work with because it is somewhat caustic.

About the Author

Joseph West has been writing about engineering, agriculture and religion since 2006. He is actively involved in the science and practice of sustainable agriculture and now writes primarily on these topics. He completed his copy-editing certificate in 2009 and holds a Bachelor of Science degree from the University of California-San Diego.